rj44
DESCRIPTION
dadadadTRANSCRIPT
1
Chapter 1
The Problem
Introduction
Today, people are introducing a wide array of baked food such as cake and pastries
displayed in bakeshops, malls and other outlets. But sensitivity to taste and preference are one
the consideration for nutritional value and sanitation and are strong factors with regards to
stability of cupcake products. One of the goals of a product test with consumers is to increase
product acceptance in the actual marketplace.
Cupcakes are small cakes designed to serve one person which may be baked in a small
thin paper or aluminum cup. A standard cupcake uses the same basic ingredients as standard size
cakes: butter, sugar, eggs and flour. Nearly any recipe that is suitable for a layer cake can be used
to bake cupcakes. Because their small size is more efficient for heat conduction cupcakes bake
much faster than a normal layered cake.
The researchers came up with the idea of formulating a cupcake with the combination of
mango pulp and malunggay extract, a unique combination of taste but a nutritious one. Mango
(Mangifera indica) is always available in the market. It is generally sweet, although the taste and
texture of the flesh varies across cultivars. Some has soft, pulpy texture similar to an overripe
2
plum, while others firmer, like cantaloupe or avocado and some may have a fibrous texture. It
contains a variety of phytochemicals and nutrients. The variety of mango used in the study is
manga-Cebu.
On the other hand, Malunggay which is very nutritious and known to be a miracle plant
have a big role in people’s health. The Moringa tree is very common in India and South-east
Asia. The two most commonly used parts of Moringa are the leaves and the young pods.
(Barbara, 2003)
This experimental formulation of cupcake with a combination of a sweet and bitter taste
aim to prove that the two contrasting taste will find their way to complement each other and
produce a nutritious product that will fit into the modern market.
We intend to research the acceptability of cupcake using mango and malunggay. By
adjusting the amount of our variables use in the mixture, which was mango and malunggay, we
will create a formulation as samples to test. These samples consisted of varying amounts of
mango and malunggay. The criteria of the survey were the acceptability of flavor (taste and
aroma), texture (appearance) and color. With the results of the sensory test, we were able to
determine which formulation was the most acceptable in terms of its sensory attributes and
which among the samples was the most preferred by the respondents.
3
Statement of the Problem
The study seeks to develop a formulation of mango-malunggay cupcake was highly
acceptable and most preferred by the consumer. Specifically, it seeks to answers the following
problems.
1. What is the level of acceptability of the four formulations mango-malunggay
cupcake in terms of :
• Aroma
• Color
• Taste
• Texture
2. Which of the four formulations of mango-malunggay cupcake were preferred by
the respondents?
4
Conceptual Framework
Independent variable Dependent variable
Figure 1. Conceptual framework for the determination of Acceptability and Preference of
the Four Formulations of Mango-Malunggay Cupcake.
The acceptability of the four formulations was based on the result given and what
samples is preferred by the panelists. The final products were assessed by 40 panelists on a 9-
point hedonic scale with 1 being the ‘dislike extremely’ and 9 being the ‘like extremely’. The
aroma, color, taste and texture of the 4 formulations were evaluated for their acceptability by
statistically linking, i,e, mapping the liking of the respondents. It could actually drive out
preference of the panelist to get the most preferred formulation.
Four formulations of Mango-Malunggay Cupcake
Consumers acceptability of the Mango(mangifera indica),Malunggay (Moringa oleifera) cupcake in terms of:
Aroma
Color
Taste
Texture
The most preferred formulation of Mango-Malunggay Cupcake
5
Scope and Limitation of the Study
The study aimed to determine the consumer acceptability and preference ratings of the
four formulations of mango-malunggay cupcake. It focused on the development of Mango-
Malunggay Cupcake, determining the acceptability of the different samples presented to attain
the most desirable product formulation based on the result given by the panelist. The aroma,
color, taste and texture of the cupcake were the attributes to be subjected to hedonic scale rating.
The panelists would be the 4th year Food Technology students of Bukidnon State University,
Malaybalay City who had taken Sensory Evaluation subject and who are familiar with the
sensory evaluation test.
Significance of the Study
The researchers believe that the study was relevant to the consumers and the panelists. It
aims to promote new flavored cupcake that was not yet available in the market.
The study benefited by the panelist who rated the product were used the hedonic scale
rating, and if they like the product had a better acceptance to consumer also.
The consumer would have new options to choose from other flavored cupcake products if
this will be sold in the market.
6
Definition of Terms
The following terms used in the study were defined for the better understanding of the
readers.
Food Acceptability test. Food Acceptability test is often referred to as liking, preference,
enjoyment, selection and consumption of a food or drink or food quality. Food acceptability
represents different forms of behavior to food products. (Quirien E.A. van Oirschot and Keith I.
Tomlins, 2002).
Color. Color is a visual attribute of bodies or substance that depends on the spectral
composition of the wavelengths stimulating the retina and its associated neural structure
(Wagnalls Standard Desk Dictionary, vol.1, 1998).
Cupcake. Cupcake is a small cake designed to serve one person, which may be baked in a
small thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations,
such as sprinkles, are common on cupcakes (Simmons, 1976).
Formulations. Formulation in this study is a mixture of ingredients prepared in a certain
way and used for a specific purpose (Wagnalls Standard Desk Dictionary, vol. 1998)
Hedonic Scale Rating. Hedonic Scale Rating is a rating scale and a test procedure. The
scale has nine points, and these points are given word description ranging from “dislike
extremely” to “like extremely”. Further, the instructions are designed to direct the test subject’s
attention to his feeling about the foods rather than the food itself (Peryam, 1952).
7
Malunggay (Moringa oliefera.). Malunggay is the most widely cultivated species of the
genus Moringa, which is the only genus in the family Moringaceae. English common names
include Moringa; drumstick tree, from the appearance of the long, slender, triangular seed pods;
horseradish tree, from the taste of the roots which resembles horseradish; or ben oil tree, from the
oil derived from the seeds. The tree itself is rather slender, with drooping branches that grow to
approximately 10m in height (Courter & Rhodes, 1969)
Mango (Mangifera indica). Mango refers to a fleshy stone fruit belonging to the genus
Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family
Anacardiaceae. This fruit is popularly known to be yellow in color obtained addictive taste
through its meticulous harvest procedure (Susser, 2001)
Panelist. Panelist is a person serving on a panel. A panelist can be a member of a
committee or in legal arenas, jury (Farlex, 2011). In this study there are 40 panelists who rated
the sample formulation using the 9-point hedonic scale rating with 1 being the ‘dislike
extremely’ and 9 being the ‘like extremely’.
Paper cup is an accordion-sided paper or foil cup in which cupcakes and muffins are
baked and then removed for individual serving. It also called cupcake liner, cupcake cup.
(Bryan, 2001)
Preference test. Preference test refers to consumers test in which the consumers are given
a choice and asked to indicate their most liked product were used to determine whether a
specific consumer group like or prefer a particular product (Lawless, 1662).
8
Sensory Evaluation . Sensory Evaluation refers to a scientific discipline that applies
principles of experimental design and statistical analysis for the purpose of evaluating consumer
products (Lawless, 2005).
Taste. Taste is the sense by which the qualities and flavor of the substance are
distinguished by the taste buds (William Collins Sons, 2009).
9
Chapter 2
Review of Literature
Mango
Mangoes have been cultivated in South Asia for thousands of years and reached East
Asia between the fifth and fourth centuries BC, where an appropriate climate allowed its growth.
The mango originated in Southeast Asia where it had been grown for over 4,000 years. Over the
years mango groves have spread in many parts of the tropical and sub-tropical world, where the
climate allowed the mango to grow best. Mango trees are evergreens that will grow to 60 feet
tall. The mango tree will fruit 4 to 6 years after planting. Mango trees require hot, dry periods to
set and produce a good crop. Most of the mangoes sold in the United States are imported from
Mexico, Haiti, the Caribbean and South America. Today there are over 1,000 different varieties
of mangos throughout the world (Laurence, 1994).
The ripe fruit varies in size and color. Cultivars are variously yellow, orange, red or
green, and carry a single flat, oblong pit that can be fibrous or hairy on the surface, and which
does not separate easily from the pulp. Ripe, unpeeled mangoes give off a distinctive resinous,
sweet smell.
Bakery products were varied by addition of value added ingredients. Among the added
ingredients, dietary fiber had gained tremendous attention. Mangoes were one of the most
10
commonly sold in the market and it is rich in fiber. They were not only consumed as raw or
cooked as a meal, but were also processed into various food products, including chips, flakes
jellies, juices, puree, nectar and processed into fruit leather. In this study the researchers decided
to bake product such as cupcake, using mango as one of its main ingredients.
Malunggay
Malunggay ((Moringa oleifera) the Moringa tree is native to the foothills of Himalayas.
There are many other names for the Moringa in different countries. The name Moringa is most
common derived from the “Muringa” a Malay Term, one of the many dialects of India. In India
alone there are so many different names for it. In the Philippines it is called Malunggay. It is
called kelor in Indonesia, and kalor in Malaysia. The Chinese name is “la mu”, in Mandarin or
“latmok” in Cantonese, which means “chilli-hot wood”. Moringa tree was regarded as the
“Miracle Tree”. Other elevated names were “Tree of Life” and “Tree of Paradise”. The Moringa
trees are very common in India and South-east Asia. The two most commonly used parts of
Moringa are the leaves and the young pods (Barbara, 2003).
Malunggay baked products has been out in the market place for quite a period of time.
Though the product already exists, it is not usual for a bakery to make it a front line. In this study
the researchers wanted bake products using malunggay as one of its main ingredients.
11
Cupcake
A cupcake is known in British English as fairy cake, and in Australian English it is
known as patty cake or cupcake.
Cupcake is a small cake designed to serve one person, which may be baked in a small
thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations, such
as sprinkles, are common on cupcakes (Mackley & Lesley, 1992).
The first mention of the cupcake can be traced as far back as 1796, when a recipe
notation of "a cake to be baked in small cups" was written in American Cookery by Amelia
Simmons. The earliest documentation of the term cupcake was in "Seventy-five Receipts for
Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook (Byrn, 2005).
In the early 19th century, there were two different uses for the name cup cake or cupcake.
In previous centuries, before muffin tins were widely available, the cakes were often baked in
individual pottery cups, ramekins, or molds and took their name from the cups they were baked
in. This is the use of the name that had remained, and the name of "cupcake" is now given to any
small cake that is about the size of a teacup. The name "fairy cake" is a fanciful description of its
size, which would be appropriate for a party of diminutive fairies to share. While English fairy
cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely
topped with elaborate icing (Klivans & Elinor, 2005).
12
The other kind of "cupcake" refers to a cake whose ingredients were measured by
volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were
measured using a standard-sized cup could also be baked in cups; however, they were more
commonly baked in tins as layers or loaves. In later years, when the use of volume measurements
was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter
cakes, so called because they were made up of four ingredients: one cup of butter, two cups of
sugar, three cups of flour, and four eggs. They were plain yellow cakes, somewhat less rich and
less expensive than pound cake, due to using about half as much butter and eggs compared to
pound cake. The names of these two major classes of cakes were intended to signal the method
to the baker; "cupcake" uses a volume measurement, and "pound cake" uses a weight
measurement (Farrow, 2005).
13
Chapter 3
Research Methodology
This chapter presented the experimental study of the acceptability and preference of
Mango-Malunggay Cupcake. It also presented the research locale, research design, and the
quality rating of the sensory attributes of the cupcake
Research Design
This study used the experimental research design and development. The researchers
conducted several product developments to come up with four samples of mango-malunggay
cupcake, after which these will be tested for acceptability and preference test. The panelists will
be given evaluation sheet for a better understanding of what they are going to do in the product
evaluation test. They will assess the acceptability of four formulations of the mango-malunggay
cupcake and will choose the most preferred sample.
This is a developmental study where the mango and malunggay is processed into a
cupcake. Here, the researchers have four formulations. The variables were manipulated the
amount of mango and malunggay, while the amount of other ingredients used were the same.
14
Research Locale
The study was conducted at 2nd Floor, Food Technology Laboratory CCEIT New
Building, Bukidnon State University, Malaybalay City. The researchers conducted a sensory
evaluation of the four formulations. Specifically the researchers have these activities at school in
order to have their desired panelist with knowledge of what is being researched.
Ingredients
The ingredients for the preparation of Mango-Malunggay Cupcake were mango,
malunggay extract, sugar, flour, egg, water, dairy cream, powdered milk, cheese, baking powder,
and cream of tartar. The mangoes were bought from the market of Malaybalay City. The other
ingredients were bought from the convenient stores.
15
Formulation of Mango and Malunggay Cupcake
The four formulations stated in the table below seek to find the most acceptable and
preferred cupcake formulations.
Table 1. Variables to be controlled are the Mango puree and Malunggay extract
Formulations Mango (g) Malunggay (g)
1 100 30
2 30 100
3 80 50
4 50 80
These sets of variables controlled were chosen by the researchers. They intend to develop
a new flavored cupcake product. The cupcake was evaluated by the panelists in terms of their
sensory attributes (aroma, color, taste and texture). The panelists were the one to choose the
samples they preferred the most.
16
Table 2. The Constant Variables of the Mango- Malunggay Cupcake
Ingredients Quantity
Sugar 100g
Flour 70g
Egg 50g
Water 150ml
Dairy cream 100g
Powdered milk 30g
Cheese 25g
Baking powder 2g
Cream of tartar 2g
Baking time 15min.
Temperature 160 C
17
Equipment and Materials
The utensils, equipment and apparatuses used in the preparation of Mango-Malunggay
Cupcake were kitchen utensils, processor, and stove, oven, weighing scale, cupcake molder and
paper cup liner. Ripe mangoes and malunggay leaves were bought from the local market of
Malaybalay City, Bukidnon.
Processing Procedure
In the processing of mango-malunggay cupcake all dry ingredients were sifted together,
such as flour, sugar, powdered milk, baking powder and salt. While beating the egg whites, the
cream of tartar was added in a little amount to make it frothy and adding gradually the white
sugar while beating continuously until the peaks form. It was followed with the combination of
the wet ingredients malunggay extract, egg yolks, water, mango puree and dairy cream. Beating
the mixture at moderate speed, the dry ingredients are added until batter (the combination of
mixture) is free of lumps. The mixture was folded into beaten egg whites mixture with dry
ingredients and is poured into paper- lined baking cups and cooked in the oven at 160C, for 15
minutes.
18
Receiving of raw
materials
Washing
Mixing of dry
ingredients
Mixing of wet
ingredients
Addition of wet
and dry ingredients
Pouring
Cooking
Cooling
Serving
19
Figure 2. Process flow of Mango-Malunggay Cupcake
Sensory Evaluation
Sensory evaluation of Mango-Malunggay Cupcake was evaluated through acceptability
test by hedonic scale rating. This sampling technique was used because the objective is to
determine the most acceptable formulations using different amount of mango and malunggay and
having the same amount used for other ingredients. The selected panelists rated the product
according to their sensory attributes (aroma, color, flavor and texture) and determined ultimately
what formulation was the most preferred one. The researchers used purposive sampling in
choosing who would be the panelists based on who they think would be qualified for the study.
Panelists
The Mango-Malunggay Cupcake was carried out with 40 panelists who were composed
of Food Technology Students The panelists chose requested to rate the product for the aroma,
color, taste, and texture. The researcher will have the panelists who were all Food Technology
Student; because they have the background of what was the study all about.
Sampling Procedure
The sample products of Mango-Malunggay Cupcake are taken fresh from the oven. After
an hour of preparation, the samples will be subjected to evaluation for the acceptability of the
20
product and to determine which of the samples presented is most preferred. The samples will be
presented to the panelists in a tray with four formulations. Each sample is coded to avoid bias.
Scoring Procedures
The hedonic scale method was used in the scoring procedure. The respondents were
given an evaluation sheet that contained specific parameters for the sensory attributes of the
products. Factors to evaluate were aroma, color, taste, and texture of the Mango-Malunggay
Cupcake. Quality of the product will be rated according to the degree of liking by the
respondents. The hedonic scale rating was carried out for the scoring of mango-malunggay
cupcake. The result of samples evaluated were the basis to know what sample was preferred by
the panelists.
21
Name: Product:
Judge No: Date:
Evaluate the 4 formulations of mango-malunggay cupcake. Use the corresponding scale
that describes your feeling about the characteristics mentioned.
9-Like extremely 6-Like slightly 3-Dislike slightly
8-Like very much 5-Niether neither like nor dislike 2-Dislike very much
7-Like moderately 4-Dislike moderately 1-Dislike extremely
Formulations Aroma Color Taste Texture
728
687
952
836
Of the 4 formulations which do you prefer?
22
Comments and Suggestions:
Chapter 4
The chapter shows the result of the acceptability of the four formulations of Mango-
Malunggay Cupcake, and the preferred formulation by the respondents.
Level of acceptability of Mango-Malunggay Cupcake
In this study, there were four parameters in the level of acceptability of four formulations
of Mango-Malunggay Cupcake that the researcher wanted to know. These are aroma, color, taste
and texture.
23
Figure 5. Frequency ratings of Four Formulation of the Mango- Malunggay Cupcake
In evaluating the sample, these forty panelists 17 out of 40 were preferred formulation 4
in terms of its all sensory attributes. It contained 50g mango puree with 80g extracted malunggay
which was like very much by the panelist with consideration to the color. Formulation 1 was like
very much by the panelist in terms of taste but only there was a difficulty in increasing its
volume due to the mango puree which was too heavy in weight and vice versa to the formulation
2 which contained less mango puree, but all of its attributes were like moderately by the panelist.
It was proving that everyone had different preferences in terms of aroma, color, taste and texture.
24
Qualitative rate of the respondents
Since cupcake is already available in the market with varied flavors, the researcher came
up with an idea of processing a new combination of flavor which is not yet available and that is
Mango-Malunggay Cupcake. The product was evaluated by respondents so that the researchers
can determined which of the four samples will be preferred by the respondents. At first the
respondents were little in perspective on the study, because cupcake was already a common
baked product. Later on, they analyzed that the taste of this product is different from the common
one sold in the market. Some think that it’s just normal taste of a cupcake. When the researcher
explained this new flavored cupcake the respondents were interested on what would be the taste
of the Mango-malunggay cupcake. The respondents were confident that the new flavored
cupcake is delicious because the ingredients have higher nutritional value were it is unique for a
cupcake product.
25
Chapter 5
Summary
The researcher had two problems in this study these are the level of acceptability in terms
of aroma, color, taste and texture, and what is most preferred in which the respondents need to
choose which of the 4 formulations they prefer most. The data were gathered through sensory
evaluation in which the researcher has 40 respondents who evaluated the four samples. These
were the students of Bukidnon State University, specifically all 4th year Food Technology
Students. They were the ones who evaluated the level of the acceptability of the product
according to their preferences.
The statistical instrument used is Hedonic Scale Rating. This were evaluated the rate of
parameters of (aroma, color, taste, texture). This is used for better understanding of the study.
Findings
The following results were revealed after analyzing the data.
1. Among the sensory attributes of the four formulations, aroma, color taste and texture, the
aroma of the formulation 1 and 2 were like moderately and formulation 3 and 4 were like
very much. The formulation 1 and 2 was slightly yellow in color were evaluated as like
26
moderately by the panelist, while formulation 3 and 4 was slightly brown in color and it
were like moderately.
2. Formulation 4 has the highest level of acceptability and most preferred among the
panelists.
Conclusion
The formulation which was presented to the panelists, formulation 4 which contain more
grams of Malunggay extract showed most preferred and accepted product in terms sensory
attributes and the product has a potential to the commercialized.
Recommendation
1. The use of mango and malunggay against the commercially available cupcake flavor can
enhance cost reduction.
2. Promote good health due to its nutritional value.
3. Pure volume of mango puree produces a quality product, which resulted in Formulation
4.
27
Reference
Bryn and Anne (2005). Cupcakes: From the cake mix Doctor. Workman Publishing.pp.98-100.ISBN 0-7611-3548-0
Retrieved from http://en.wikipedia.org/wiki/Special:BookSources.
Farrow Joana (2005), Cupcakes: Vancouver: Whitecup Books. Pp.40-41.ISBN 1-55285-626-7
Retrieved from http://en.wikipedia.org/wiki/Cupcake
Harry T. Lawless and Hildergarde Heyman (2010), Sensory Evaluation of Food: Principles and Practices. Food Science Text Series. Chapman & Hall Food Science Book.
http://www.google.com.ph/books.
Klivans and Elinor (2005). Cupcakes. San Francisco: Chronicle Books. Pp.80-81
Retrieved from http://en.wikipedia.org/wiki/Special:BookSources/0-8118-4545-1
Lawless (1662). Sensory Evaluation of Food. Principles and Practices (2nd.ed)
Retrieved from http://www.google.com.ph/books.
Mackeley and Lesley (1992).The Book of Afternoon Tea, Los Angeles: HP Books. Pp. 69. ISBN 0-7611-3548
Retrieved from http://en.wikipedia.org/wiki/Special:BookSources/1-55788-046-80
Simmons, (1979). Webster New World College Dictionary (3rd ed.)
Macmillan Company 1633 Broadway New York City.
Susser (2010). The Great Mango Book: A Guide with Recipes.
Retrieved from http://www.amazon.com/The-Great-Mango-Book Recipes.
28
Website
Barbara, (2003), “Horse Radish”. Mother Earth News.
http://en.wikipedia.org/wiki/Horseradish
Courter,J.W.; Rhodes,(1969), Historical notes on Horse Radish. Economic Botany.
http://en.wikipedia.org/wiki/Horseradish
Farlex, (2010), World English Dictionary. Panelist for sensory evaluation.
http://dictionary.reference.com/browse/panelist
Wagnalls standard Desk Dictionary, vol.1, 1998.
Retrieved from http://www. Meriam Webster.com.
William Collin sons, (2009). The Collins English Dectionary. Retrieved from
Retrieved from http:/www.Merriam Webster.com/medical.
Journal
Laurence, (1994), The Oils and Fats Specialist Group of New Zealand Institute of Chemistry 127 Pont Wells Road, RDC Warkworth, Auckland 0986, New Zealand.
Retrieved from http:/www.oilsfats.org.nz/oilsfatsnews.htm
Peryam, (1952). The 9-Point Hedonic Scale Rating. QM Food And Container Institute For the Armed Forces Chicago.
http://www.pk.research.com/services/media/paperAndPublications/TheNinePointHedonicScale-Papers.pdf
Quirien E.A. van Oirschot* and Keith I. Tomlins, (2002). Applying analytical sensory evaluationtechniques, which translate qualitative perceptions to numerical data to research on development issues. Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent ME4 4TB UK.
http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.200.2291&rep=rep1&type=pdf
29